Crisp fillet of sea bream with broad bean, pea and feta pesto Recipe

Finely slice the spring onions, discarding the root and the tough green stems.

2

Pick the leaves from the mint and throw away the stalks.

3

Cook the new potatoes in salted water until tender. Drain and then crush with a fork. Add the spring onions and olive oil and check the seasoning.

4

Crumble the feta cheese.

5

Blanche the frozen broad beans in boiling water and then cool in iced water. When cool remove the tough skins.

6

Prepare the sea bream fillet by removing the pin bones with a filleting knife or tweezers.

7

To make the pesto: blitz the garlic, peas and broad beans in a food processor with some salt and pepper and 50ml of olive oil until you have a coarse mixture. Add the mint leaves and pulse again to incorporate. Remove from the processor and mix in the feta cheese. Check the seasoning and squeeze in the juice of a half a lemon. Add more olive oil if required.

8

To cook the sea bream, season the fish with salt and heat up a frying pan with some sunflower oil. Place the fish in the pan skin-side down and cook until the skin is golden brown and crispy (approximately 2 minutes). Finish cooking by turning the fish over in the pan and cooking for a further 2 minutes until the thickest part of the fish is completely white. Finish with a squeeze of lemon juice.

9

To serve: Place the crushed potatoes in a stainless steel ring, place the fish on top and finish the plate with the pesto.